Secrets of meat curing and sausage making
Posted:
Sat Sep 15, 2007 3:05 pmby this41uk
Hi
Secrets of meat curing and sausage making (Chicago : B. Heller & Co.)
Found this on the net.
The whole book is downloadable as a PDF
Haven�t had a good look at it yet but may have some good stuff in it.
http://www.archive.org/details/secretsofmeatcur00bhelrichLooks like 1 for Oddley or Parson Snow.
Tim
Posted:
Sat Sep 15, 2007 7:13 pmby this41uk
The same place that stocks Freeze Em Pickle.
Fun though isn't it
Tim
Posted:
Sat Sep 15, 2007 10:25 pmby Bad Flynch
I ahve an old summersausage recipe that came from the midwestern part of the U.S., some distance from Chicago where Heller's is. The recipe calls for Heller's Bull Meat Flour for a binder. The last time that I made this recipe was 30 years ago and I ate it as a boy when it was produced by its originator during the 1950s.
If I can still get Heller's Bull Meat Flour (in a 50 Lb bag, Ugh!), then maybe the spices are available somewhere.
http://www.alamoholly.com/sub5.htm
Posted:
Mon Sep 17, 2007 9:34 amby Ianinfrance
Oddley wrote:Bloody hell. You actually found some... 
Nope, just the box!! Bad luck. Chortle.
Zanzibar Pork Spice mix
Posted:
Mon Jan 21, 2008 12:00 amby KyleCaires
Zanzibar Pork Seasoning fo 10 pounds of pork sausage:
Zanzibar-Brand Pork Flavour
3 TEASPOON CUMIN SEEDS
3 TEASPOON WHOLE BLACK PEPPER CORNS
3 TEASPOON CINNAMON
3 TABLESPOON TAMARIND PASTE (or 1 TABLESPOON ORANGE RIND)
3 TEASPOON CORIANDER SEEDS
3 TEASPOON TURMERIC
3 TEASPOON GARLIC POWDER
3 TEASPOON GINGER POWDER (or 3" of ginger finger, fresh grated)
1 TABLESPOON PAPRIKA
10 WHOLE CLOVES (PULVERIZED)
15 DRIED CHILI PEPPERS (or use 1 TABLESPOOON CHILI PEPPER FLAKES)
Place in your foavorite mixer/mortar-pestal/cuisinart etc and pulverize; this mix is appropriate for 10 pounds of sausage. Omitting the tamarind and cinnamon in place of allspice and 3 TEASPOONS of allspice and 1 TABLESPOON of ORANGE RIND works well for this spice mix. For a true recipe, add this dry mix to 10 pounds of sausage first, and allow to marinate overnight. The next morning add 3/4 cup of distilled white wine (or apple cider) vinegar to the mix. The addition of one TABLESPOON of RAW TURBINADO SUGAR follows the addition of vinegar. If you desire a spice mix for combining beef and pork mince in sausage using this recipe it is suggested that you add 1.5 TABLESPOON OF GROUND MUSTARD SEED to the mix. This is a recipe acquire from the late J.J Costa, a spice merchant. ~aloha
Posted:
Mon Jan 21, 2008 12:08 amby saucisson
Fantastic !!
Nice post, and welcome...
On this occassion posting it twice is most welcome
Dave
A great sausage making book for venison sausages
Posted:
Wed Apr 29, 2009 2:00 amby jeff_newman
I recommend the book by **** �**** sausage making recipes and know how� at
www.******.com I purchased it last year and I have made some of the best tasting venison sausages I have eaten in years. There are also several recipes for venison brats, if your into brats. Try out the recipe for venison summer sausage at
http://******/Venison-Summer-Sausage.html [/b]
Posted:
Wed Apr 29, 2009 4:27 amby BakuBanger
Funny that this post from the 29th April says that you are thinking about buying the book.
http://forum.sausagemaking.org/viewtopic.php?t=5052Possibly a bit of blatant spam advertising?
Gerry
Posted:
Wed Apr 29, 2009 11:29 amby saucisson
Perhaps Jeff would like to explain himself ?
Dave
Posted:
Thu Apr 30, 2009 2:59 pmby Spuddy
Unfortunately Jeff cannot be with us right now.
Re: Secrets of meat curing and sausage making
Posted:
Sun Feb 26, 2012 9:11 pmby m1cat
this41uk wrote:Hi
Secrets of meat curing and sausage making (Chicago : B. Heller & Co.)
Found this on the net.
The whole book is downloadable as a PDF
Haven�t had a good look at it yet but may have some good stuff in it.
http://www.archive.org/details/secretsofmeatcur00bhelrichLooks like 1 for Oddley or Parson Snow.
Tim
cool never even know this web site existed